Delicious and flavorful smoked paprika chili recipe. The addition of smoked paprika gives a whole new dimension to the dish. It has a deep rich flavor that sets it apart from all the other chili recipes. Make it for your next family dinner, pot luck, game night or tailgating event.
This Smoked Paprika Chili is easy to prepare, making it a perfect quick weeknight family meal, pot luck, game night or for a tailgating party. It also makes a great make-ahead meal, as it seems to taste even better the next day. As written this recipe is mild on heat which you can easily adjust up by increasing the amount of chili powder, cayenne pepper and/or cumin.
Serve it with toppings such as sour cream, plain yogurt, grated cheddar cheese, sliced green onions, and jalapeƱos.
Cornbread is the perfect side for this recipe, Fritos or plain tortilla chips also go great with it. Try serving leftovers, if there are any, over white or brown rice.
Beans: Use drained pinto beans, black beans, kidney beans or a can of chili beans with juice
Color: Mix in 1/2 cup frozen corn for a little added color.
Variations to the chili:
Make it Vegan, Vegetarian, Plant Based: Substitute tofu for the ground beef. Tofu works great in chile as it absorbs flavors and has a similar texture to ground beef.
Tofu Tip: Freezing tofu changes the texture giving it a spongy texture that helps it absorb even more flavor. This is a great tip I found on an American Test Kitchen Video
Try our other recipes
Chili with Smoked Paprika
Equipment
- Dutch Oven, or large saucepan
Ingredients
- 1 large onion, finely chopped
- 1 large clove of garlic, minced
- 1 pound ground beef or 14 ounce package of extra-firm tofu For Vegan, Vegetarian, Plant Based see additional tips above
- 1 tablespoon chili powder If you want more heat, increase amount just a ittle
- 1 1/2 teaspoons ground cumin If you want more heat increase the amount just a little
- 1 1/2 teaspoons sweet smoked paprika
- 1/4-1 teaspoon cayenne pepper If you want more heat use more than 1/4 teaspoon
- 1/2 teaspoon salt
- 1 can (14.5 oz) crushed fire-roasted tomatoes or regular crushed tomatoes
- 1 can (14.5 oz) tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 can beans drained (pinto beans, kidney beans or black beans) Chile beans can also be use, but you do not need to drain these.
- frozen corn optional, it adds color
- Toppings: Top with sour cream, sliced green onions, shredded cheddar cheese, or jalapeƱos just to name a few.
Instructions
- In a large, heavy-bottomed Dutch oven or saucepan, over medium heat, cook the onions until translucent, 4-6 minutes. Stir in the garlic and cook 1 minute.
- Increase heat to medium-high and add the ground beef: break up the meat using a wooden spoon and cook until it loses its red color, 6-8 minutes. Stir in spices and salt. Add tomatoes and Worcestershire and bring back to a boil. Reduce heat to medium-low, cover partially and simmer for 20 minutes.
- Add the beans and cook, uncovered, another 10 minutes to heat through. Check for seasoning and adjust if needed. Serve warm
